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Cakey Oatmeal Raisin Cookies

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“This is a healthier version (less oil and less sugar) of the traditional Oatmeal Raisin Cookies. If you bake them to a nice color on the surface, they will be crispy on the outside and cakey inside. The photo shows 2 presentations of this cookie. If you follow the recipe, you will get a soft dough that spreads while baking and comes out a flat cookie. If you switch the amount of the flour and the oatmeal, you will get a dryer dough that does not spread in the oven and will come out a lumpy cookie that looks like its loaded with oat fiber, which is actually the truth. Enjoy !!”
24-36 cookies

Ingredients Nutrition

  • 1 13 cups all-purpose flour (165g)
  • 1 cup oatmeal (120g)
  • 23 teaspoon baking powder
  • 14 teaspoon baking soda
  • 12 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 12 teaspoon ground nutmeg
  • 14 teaspoon ground cloves (optional)
  • 12 cup milk (120g) or 12 cup soymilk (120g)
  • 13 cup oil, your choice of shortening, butter, vegetable oil... (80g)
  • 23 cup sugar (120g, 1/2 cup is actually enough because raisins are sweet)
  • 18 cup brown sugar (30g)
  • 12 teaspoon molasses (optional, just to enhance the brown sugar aroma)
  • 1 cup raisins (180g) or 1 cup cut up dried fruits (180g)
  • 12 cup chopped nuts, of your choice (90g) (optional)


  1. Preheat oven to 375°F (180°C).
  2. Mix the dry ingredients well; set aside.
  3. Put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps.
  4. Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
  5. Let stand for about 10 minutes.
  6. On a cookie sheet, spoon the dough and drop them 2 inches apart.
  7. Bake 11-13 minutes until golden and crispy on the outside.

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